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Tip

Freezing the biscuits

If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/ 170 fan/ gas mark 5 and heat for 2 - 3 mins to crisp up. Don’t leave them too long or they’ll dry out.

Tip

Storing dough

You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.

Method

Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.

Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.

Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

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Comments, questions and tips

Comments

I made these yesterday, and I'm really glad I did! As long as you don't leave them in for too long (I only did 8 minutes) they stay delicious and gooey in the middle, but hold their shape still.

I did a couple of things different though: Firstly, I didn't use salted butter as the recipe states as my daughter (who is 1) was likely to have one or two, and I don't want to give her too much salt. I used unsalted butter and added just a small pinch of salt instead. Though I'm really not sure I would have been able to tell the difference anyway!
Secondly, I didn't do 'walnut' sized blobs of the dough, I did about double that. I ended up with around 14 cookies which was great. I used an ice-cream scoop instead of a teaspoon and they all came out perfectly round.
Also, I used 100g of dark chocolate and 100g of milk as halfway through making them I realised I didn't have any plain chocolate! But, you could absolutely swap out the plain chocolate for dark/milk/white/cherries and I'm sure it'd be great still!

Really pleased with the outcome and this recipe has been saved to my folder to use again!

Ok so I've just made these again and I've cracked it this time! The secret is to have the butter very soft - mix by hand, no electric whisk - chill before baking, roll into small balls and bake 4 at a time. They have come out much thicker than last time, cooked perfectly after 11 minutes instead of the 16 it took before and are just divine! I used choc chips before but this time went for a bar of Tesco Finest Peruvian Chocolate (used about 125g) cut into large chunks and also about 50g of Dr Oetker Fudge Chunks - no way am I sharing these, they're HEAVEN!!

Oh, these are good...I'm just munching one now, warm out the oven whilst I wait on my 2nd batch to cook. They have spread out quite a bit and are thinner than I'd like so I've 'mounded' them up a bit on the 2nd lot. Absolutely delicious - took 16 minutes to cook instead of the 8-10 in the recipe. Lovely and gooey with a nice crisp edge - yum!!

Great cookie recipe, they don't last long in the house once they've been made! Like a few other reviewers I found they took a little extra time. My only tweak was to reduce the amount of salt to just a pinch, but I generally cook with very little salt so that may just be personal taste. Our favourite is with milk chocolate chunks, but plain and other flavours work well too. They keep well in an airtight container for a few days - if I can keep folk away from them for long enough!

I made these for some of my friends and they went mad for them!! The only thing was, the cookies turned out quite spongy so maybe i should have left them in longer to go a bit harder? But yeah, they were still REALLY tasty:)

This is a great recipe! First time I made them I did it to the letter and, to be honest, I felt that they were way too chocolatey for my taste but still yummy. Second time round I added a mashed ripe banana to the creamed sugar/butter and only put 150g choc in. Also added a bit more flour, as the banana made it a bit wetter. They tasted AMAZING, even if I do say so myself :)

My cookies turned out awful! I followed the recipe exactly, except I didn't use an electric whisk (could this be the problem?) Dough seemed pretty dry and floury but I continued. The cookies hardly spread at all and when I got them out the oven they were really dry, cakey and fluffy. No moistness at all and they tasted pretty bland too. But most people seem to have had good results so no idea what happened there

Loved this recipe. I mixed 180g of plain flour with 45g cocoa powder, salt and bicarb. Then I sieved in about 1/5 at a time. Added white and milk choc and cooked for 8 min. They came out as lovely little cookies, don't last long though. Great to bake with children as they are quick to make and cook

I just baked these with my son. He is allergic to egg so we substituted the egg with orgran egg replacer (with some trepidation!) and kept everything else the same. They have turned out BRILLIANTLY! I have never posted on here before but thought any others with egg allergies might find it useful.

I have never in my 26 years been successful in making the gooey in the middle and crispy at the sides cookie they usually end up looking like flat fat cakes. This recipe however is simple and for me extremely successful!!

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